why make this recipe
Creamy Chicken Broccoli Rotini is a delightful dish that combines the comforting flavors of tender chicken, fresh broccoli, and creamy sauce with al dente pasta. It’s not just tasty but also easy to make, making it perfect for busy weeknights or family gatherings. This recipe brings together ingredients that are commonly found in your pantry, which means you can whip it up without a last-minute trip to the store. Plus, it’s a great way to sneak in some veggies while keeping everyone happy!
how to make Creamy Chicken Broccoli Rotini
Ingredients
- 200g rotini pasta
- 1 tbsp salt (for pasta water)
- 2 chicken breasts, diced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 200ml heavy cream
- 50g grated cheddar or Parmesan
- 150g broccoli florets
- Salt & pepper to taste
Directions
- Boil the pasta: Start by cooking the rotini in a big pot of salted boiling water until it’s al dente, about 8–9 minutes. Toss the broccoli florets into the pot for the last 3 minutes of cooking. Drain and set aside.
- Cook the chicken: In a large skillet, heat olive oil and butter over medium heat. Sauté the diced chicken pieces for about 6–7 minutes, until golden brown and fully cooked.
- Build the sauce: Add minced garlic to the pan and cook for 30 seconds. Pour in the heavy cream and stir in the grated cheese. Simmer for 3–4 minutes until creamy.
- Combine everything: Toss the drained pasta and broccoli into the sauce, ensuring everything is well-coated. Season with salt and pepper to taste.
- Serve hot: Dish up in bowls, garnish with extra black pepper if desired, and enjoy.
how to serve Creamy Chicken Broccoli Rotini
Serve Creamy Chicken Broccoli Rotini hot in bowls. You can sprinkle some extra cheese on top or add a dash of black pepper for added flavor. This dish pairs well with a simple green salad or some crusty bread for a complete meal.
how to store Creamy Chicken Broccoli Rotini
To store Creamy Chicken Broccoli Rotini, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for longer, consider freezing it in a freezer-safe container for up to 2 months. When ready to eat, thaw completely and reheat on the stovetop or in the microwave.
tips to make Creamy Chicken Broccoli Rotini
- Make sure not to overcook the pasta; it should be al dente so it holds its shape in the sauce.
- Feel free to add extra vegetables like bell peppers or spinach for more color and nutrition.
- If you like a bit of spice, you can add some red pepper flakes while cooking the chicken.
variation
For a lighter version, you can use whole wheat rotini and substitute the heavy cream with a mix of Greek yogurt and chicken broth. This will still give you a creamy texture without all the calories.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta shape you like! Penne or fusilli are great alternatives.
Is there a vegetarian version of this recipe?
Absolutely! You can replace the chicken with sautéed mushrooms or chickpeas and use vegetable broth instead of chicken broth.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and cook the pasta right before serving. Just mix everything together when you’re ready to eat!
Creamy Chicken Broccoli Rotini
Ingredients
Pasta and Vegetables
- 200 g rotini pasta
- 1 tbsp salt (for pasta water)
- 150 g broccoli florets
Chicken and Sauce
- 2 pieces chicken breasts, diced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 200 ml heavy cream
- 50 g grated cheddar or Parmesan
Instructions
Boil the pasta
- Start by cooking the rotini in a big pot of salted boiling water until it's al dente, about 8–9 minutes.
- Toss the broccoli florets into the pot for the last 3 minutes of cooking.
- Drain and set aside.
Cook the chicken
- In a large skillet, heat olive oil and butter over medium heat.
- Sauté the diced chicken pieces for about 6–7 minutes, until golden brown and fully cooked.
Build the sauce
- Add minced garlic to the pan and cook for 30 seconds.
- Pour in the heavy cream and stir in the grated cheese.
- Simmer for 3–4 minutes until creamy.
Combine everything
- Toss the drained pasta and broccoli into the sauce, ensuring everything is well-coated.
- Season with salt and pepper to taste.
Serve hot
- Dish up in bowls, garnish with extra black pepper if desired, and enjoy.